But first, important business: you are here to look at vegetables. Last week was my first cookbook repeat, as I went back to the vegan well for this 2nd Avenue Vegetable Korma from #4, Appetite for Reduction. I guess when your entire diet is plant-based, you need to be pretty skilled at making vegetables taste delicious, so it's no surprise that this was very good.
|Most of us can just add bacon and cheese to things.|
I used Cookbook #22: Healthy Cooking For Two (or Just You) (Frances Price, 1997) to make amends for my shameful lack of noodles during Thai Week. I'm not sure how authentic this Hong Kong Primavera with Spicy Peanut Sauce was, but noodles + peanuts = good enough for me. Provenance: I bought this one. Previous recipes on this blog: none that I can find, but I used to cook out of this a lot when there were actually only two of us.
|I don't know why cabbage so thoroughly enhances pasta, but it does. It does.|
Okay, hang in there, we're almost through this Cookbook #23: The Complete Cooking Light Cookbook (Cathy A. Wesler, 2000). Provenance: I think my grandfather got this at a library book sale and I snatched it right up. Previous recipes on this blog: none. Recipes: Tuscan Cod and Green Beans with Bacon Balsamic Vinaigrette.
|See? Just have to add bacon.|
The girls have been busy boldly facing down the elements.
|It was sunny and 75 degrees when I took this picture. Once it drops below 80, you really can't be too careful.|
|And there was crazy-ass 18-wheeler-toppling wind when I took this one. Unfazed.|